Serious Eats: Recipes
Dinner Tonight: Stuffed Chicken Cutlet With Ham, Cheese, and Sauerkraut
Sometimes, instead of just reading online, it's still worth subscribing to a newspaper in actual print. Like a few weeks ago on Wednesday, when the New York Times food section had a photograph of this recipe above the fold that was an entire foot tall. A breaded chicken cutlet, oozing provolone cheese between a layer of ham and tangy sauerkraut. It stopped me in my tracks. "I must cook that immediately," I promised myself in awe. And the next trip to the grocery store I procured all the ingredients.
The recipe is meant to restore the chicken breast—for a long time now the recipient of much foodie disdain—to some kind of former glory. Slicing into this dinner, I thought of Chicken Cordon Bleu. Does that mean the recipe has done its job? There's definitely a retro quality to this dish, which I actually like.
But most important? It tastes as good as it looks.
Stuffed Chicken Cutlets With Ham, Cheese and Sauerkraut
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.
